Saffron Orzo with Shrimp

ingredients

1
In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir and simmer until the saffron has “bloomed,” about 5 minutes. Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bit, stirring occasionally, 8 to 10 minutes. Drain the orzo and transfer to a large bowl. Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt and 1 teaspoon pepper and combine thoroughly.
2
In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium high heat. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss to combine and serve.

Source: April Way